There's nothing better than fried fresh anchovies. This recipe highlights their rich, distinctive, lightly oily flavor. Don't be afraid to eat these whole, anchovies have edible bones that provide a nice crunch when fried.
- 1 lb fresh anchovies, cleaned, head on and dried with paper towel
- 2 eggs, lightly beaten
- extra-virgin olive oil, for frying
- Lemon wedges for serving
Put flour into one bowl and eggs in another. Heat 1/2 inch of oil in large pot over medium-high heat until shimmering. Dredge anchovies in flour, shaking off any excess, then coat in egg. Fry whole anchovies in batches, about 3 minutes per or until golden brown. Repeat with remaining anchovies in batches. Serve with fresh lemon.